IDAHO. 129 



in gluten, and wheat rotated with potatoes, clover, and peas was 

 found richer in protein than wheat grown continuously with summer 

 fallow. Three strains of Turkey red wheat, two of them coming 

 from Kansas and Nebraska, were grown. The first year these strains 

 held up but the next year, which was very wet, they declined in 

 quality. Wheat from Minnesota was also grown and the effect of 

 cultivation tested. A record was kept of the moisture in the plats, 

 and nitrate and nitrite determinations are to be made. The project 

 includes a study of the milling qualities of wheat and the flour from 

 the milling tests was analyzed and baking tests were made. The 

 effect of adding sugar to the flour w^as studied, and also the effect of 

 the amount of sugar in the flour on the size of the loaf. Sugar im- 

 proved the baking quality of flour from wheat grown in the north- 

 ern part of the State, but it did not have this effect on flour fro^m 

 wheat produced in the southern part. A study of the relation of 

 calcium and magnesium in the growth of wheat was also taken up. 



In the new project on the keeping quality of butter as affected by 

 different factors in their relation to bacteria and other organisms 

 carried on jointly by the dairy and bacteriological departments, 

 about 10 experiments were made representing 350 pounds of butter 

 in 10 tubs, paraffined and placed in cold storage at from 10 to 14° F. 

 The factors studied are pasteurization, salting of butter, and the 

 ripening of cream to different degrees of acidity. At the end of 

 189 days of storage it was found that some of the butter was deteri- 

 orating, and that the bacteria had all disappeared and molds and 

 yeasts were the only organisms present. About 150 species of bac- 

 teria were isolated and identified. Chemical analyses of the samples 

 were made and the butter was sampled and scored by experts every 

 month. 



Under the Hatch fund the agronomist conducted ear tests of corn 

 to obtain material for breeding, work with soy beans and also with 

 field beans to take the place of summer fallow, and tested varieties 

 of wheat, barley, and field peas. Soil samples were taken in the 

 plats and moisture tests were made. At Gooding, trials with seed- 

 ing alfalfa with different amounts of seed and cultural tests with a 

 number of forage plants- were conducted. 



In animal husbandry, feeding experiments were made with hogs 

 to test the value of soy-bean meal brought from Manchuria and 

 Japan, and of tankage obtained as a by-product from the Portland 

 slaughterhouses. In steer-feeding experiments, wheat, barley, and 

 corn were compared, and while there was not much difference, corn 

 gave the best results, followed by wheat and then barley. 



The hvjrticulturist carried on variety tests with strawberries, com- 

 mercial experiments with muskmelons and tomatoes to determine 

 the best methods of marketing, and a culture experiment with onions. 

 918GG°— 11 9 



